Fresh mozzarella with beefsteak tomatoes served with extra virgin olive oil and balsamic glaze.

Grilled octopus, tossed with celery, endive and roasted peppers in a lemon extra virgin olive oil dressing.

Fresh little neck clams topped with seasoned breadcrumbs.

In tomato sauce with fresh ricotta.

Sauteed with extra virgin olive oil, garlic, white wine, san marzano style tomato.

Combination of baby calamari, scungilli, mussels and shrimp marinated in extra virgin olive oil, lemon, garlic and fresh parsley.

Prosciutto, roasted peppers, imported provolone, soppressata, fresh mozzarella, parmigiano-reggiano and Italian olives.

Sauteed with extra virgin olive oil, garlic, white wine, san marzano style tomato.

Fresh escarole and cannellini beans sauteed with garlic in extra virgin olive oil.

Served with marinara sauce.

Fresh pasta tossed with beef and pork meat sauce (fresh pasta tends to be soft).

Crabmeat, scallops, shrimp and diced onions sauteed in a light pink cream sauce.

Filet mignon tips, sauteed with cippolini onionsand roasted tomato in a demiglaze brown sauce.

A creamy pink sauce made with meat.

Peas, mushrooms, proscuitto and diced onions sauteed in a light cream sauce.

Crumbled sweet and hot Italian sausage, fresh broccoli rabe and sundried tomato in garlic and extra virgin olive oil.

Layers of pasta, ricotta and meat sauce baked in tomato sauce.

Cauliflower ower, pignoli nuts, raisins and diced onions in garlic and oil topped with toasted breadcrumbs.

San marzano tomato, fresh mozzarella and basil.

Margherita, sausage and broccoli rabe.

Margherita, prosciutto and arugula.

Fresh ricotta and mozzarella.

Sliced prosciutto, soppressata, fresh mozzarella, provolone on garlic ciabatta bread.

Grilled chicken topped with sliced fresh mozzarella, tomato, roasted pepper with drizzled balsamic reduction on ciabatta bread.

Hero in marinara sauce seved on a garlic toast.

Grilled filet mignon sliced topped with arugula, roasted pepper and fontina cheese on a garlic ciabatta bread.

Mixed greens with roasted red peppers, sliced provolone, diced fresh mozzarella, olives, sliced tomatoes and cucumbers tossed in balsamic vinaigrette.

Artichokes, romaine, provolone, soppressata, chick peas, heirloom tomatoes, parmigiano reggiano specks and roasted peppers tossed in a balsamic vinaigrette.

California baby greens with tomatoes, sliced pears, caramelized pecans and crumbled gorgonzola cheese tossed with raspberry vinaigrette.

Baby arugula, cherry tomatoes and pignoli nuts tossed with a honey citrus vinaigrette topped with specks of parmigiana cheese.

Chuncks of chicken sauteed with onions, peppers, mushrooms in a light brown sauce with a touch of tomato.

Lightly breaded baked with tomato sauce topped with mozzarella cheese and served with spaghetti.

Sauteed with onions, roasted peppers and black olives in marinara with a hint of marsala wine served over pappardelle pasta.

Lightly breaded topped with fresh plum tomatoes, bermuda onions and fresh mozzarella in a balsamic and olive oil vinaigrette.

Half chicken deboned sauteed with potatoes and sausage in a lemon white wine garlic and oil with a hint of rosemary.

A combination of veal and shrimp sauteed in a garlic and sherry wine sauce topped with mozzarella cheese.

Lightly breaded topped with fresh plum tomatoes, bermuda onions and fresh mozzarella in a balsamic and olive oil vinaigrette.

Breaded grilled veal served with sauteed broccoli rabe.

Pounded out, lightly breaded baked in tomato sauce topped with mozzarella cheese.

Pounded out, lightly breaded topped with arugula, heirloom tomatoes, shaved parmigiana cheese tossed in a balsamic vinaigrette.

Grilled served over grilled asparagus and topped with a creamy dijon sauce and capers.

Sauteed with extra virgin olive oil, garlic and white wine with a hint of fresh lemon, topped with oreganata crumbs served over sauteed spinach.

Cockle clams, mussels, shrimp, fresh crabmeat and scallops in a light marinara sauce served over capellini.

Cockle clams and mussels in a spicy marinara sauce served over linguine.

A medley of fresh cockle clams, scallopsand shrimp sauteed with extra virgin olive oil, garlic and white wine served over lingini pasta.

Seared sesame crusted, topped with a mandarin sesame ginger sauce.